Sunday, October 31, 2010

Everyone has their own way of making stock. Mine is pretty much the same for Beef & Chicken and while you can use this same day, it’s actually easier/healthier if you make it a two day process. You'll see why as you read on. I didn't include clarifying the stock as part of the process because I never do it. I just use a fairly fine strainer to separate the solids from the liquid and call it good.

First off let me say don’t panic! I know the process looks like you'll get a ton of fat but you will be skimming it off so don’t worry about it during the cooking process**

For Beef Broth:-You’ll need a combination to equal 3-4 lbs of any boney meat such as Ox Tails or short ribs and bone in beef shank. Notes: This is all about the broth but if you’re looking to use the meat for a specific purpose be aware that beef shank is very fatty and once you get rid of the fat you've not a lot of meat left to use in a soup or other recipe. I’d use the broth meat in conjunction with a nicely browned stew meat if that is your intention. You could use a leaner cut of meat initially but the fat and the bone imparts an excellent flavor to the broth and since that is the main purpose of this recipe just go with it.I always use bone in meat for broth because when you simmer bones in liquid, the collagen in the bones and connective tissue turns to gelatin. This provides a richer mouth-feel and thicker texture.

Cut the beef shank into fist size pieces. In a large frying pan heat a small amount of oil and brown your meat well on all sides (I usually bring it to just short of starting to burn). Remove from the pan and put in your stock pot. Deglaze the pan with a cup or two of hearty red wine and add the liquid to your stock pot Toss the rest of the ingredients into the stock pot, add water to cover all the ingredients, cover the pot and simmer on the lowest heat possible for 4 hours adding water occasionally to keep ingredients covered.Remove from heat. Stain all solids and separate the meat from the bones and veggies (both of which can be a healthy and most welcome treat for dogs). Trim off any remaining fat and gristle and set aside for later use.*At this point you can try and skim the liquid fat off the broth and use it immediately, however, it is much easier if you refrigerate it for at least 4 hours to overnight. This will cause the fat to solidify and you can easily pull it off. This is also where you will notice the effects of cooking with bone in meats. When you take it out of the fridge don't be surprised if the broth is more of a solid than a liquid from the natural occuring gelatin.

For Chicken Broth:

-1 whole chicken. Notes: You can use a raw chicken or you can roast a couple, use one for your broth and break the other down and freeze for later use. If you had chicken for Sunday dinner you can save the carcass and use it as well, I love the store rotisserie chickens for this. And yes, I always leave the skin on because it imparts flavor and I skim the fat off anyway.-1-2 cups dry white wineNotes: If you roasted your own chicken, use this to deglaze the pan and add the liquid to your stock.-WaterRoughly chop the following:-Two large onions-1 bunch of celery-1-2lbs carrots-3 or more large cloves garlic sliced-1-2 whole lemons sliced-Fresh ground pepper-Red pepper flakes- Freshly ground nutmeg-Kosher salt

Place all the ingredients into the stock pot, add water to cover, cover the pot and simmer on the lowest heat possible for 4 hours adding water occasionally to keep ingredients covered.Remove from heat. Stain all solids. *At this point you can try and skim the liquid fat off the broth and use it immediately, however, it is much easier and you get more fat off if you refrigerate it for at least 4 hours to overnight. This will cause the fat to solidify and you can easily pull it off. Separate the meat from the bones and veggies (the veggies are a healthy and most welcome treat for our dogs *Do not give dogs chicken bones*) and reserve for later use.

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I have had and artistic bend since I was a child. My mother was an artist and an art teacher so she made sure we had access to a multitude of media...the decision was made to take away the oil paints when I decided to finger paint the dog but that was for the best.
My mother also instilled in me a love of baking and cooking. I have fond memories of standing on a stool at the counter to roll cookie dough, and punch down bread dough. Birthday cakes were always home made (I always requested cherry cheesecake)and the only time we ate out was when we made the drive into the city.
I live with my wonderful husband who amazingly just gets me and hasn't had me committed yet. My daughter who has learned the art of smiling and nodding at the things I say and a charming mosh pit of dogs, cats and a very grumpy bird.
A good day is one where I can be with my family or sit down with my latest project and a cuppa tea.